You'll need very firm green (unripe) mangoes for this condiment so they don't break down in the cooking process and retain some texture and sour fruity flavor. Chilies are an a must and the hotter the better to balance out the sweetness. Bell peppers, onions and garlic lend more texture and flavor. ...
This sauce is nicely piquant like the Tabasco brand of hot sauce we're all familar with. However, in this sauce there is a sweet undertone from fermented pineapple. That's right, pineapple wine is fermented along with aji caballero chilies, garlic, herbs and spices to create this condiment. ...
Due to tropical storms and consequent power outages Internet connections have been unreliable to say the least. But, cuisine de Puerto Rico is consistently spicy and evolving. Sofrito is to Puerto Rican cooking as Harissa is to North African, or Piri Piri is to Portuguese cooking. It is actually a gift from Italian immigrants to ...
Heirloom doesn't refer to non-genetically engineered zucchini seeds but rather the recipe itself. This pickling recipe is probably from the early 1900s though relishes and chutneys have been around a few centuries to say the least. ...
"From vine to brine in less than 12 hours" is the rule of thumb for home pickling. This brine is so simple to make and can be made in large volumes so you can pickle as you pick those young tender beans, baby cukes and okra. Add a slice of garlic, a ...